1. Finely chop garlic clove. Using the side of a chef’s knife, mash garlic with 1/4 tsp. kosher salt to form a paste. Whisk garlic paste, vinegar, orange juice and zest, mustard, and 1/4 tsp. pepper together in a medium bowl. Whisk in 1/2 cup extra-virgin olive oil in a slow and steady stream.

2. Place escarole, pears, ricotta salata, basil, and about 1/3 of the pecans in a large bowl and drizzle with vinaigrette. Gently toss until salad is evenly dressed; season with sea salt and pepper.

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